Mongolian Beef

Ingredients

• 450 g (1 lb)sirloin (rump steak in the UK), cut against the grain into strips
• 1 tbsphoisin sauce
• 1 tbspsoy sauce
• 1 tbspcornflour
• 1 tbspShaoxing wine (optional)
• 1 tbspvegetable oil
• 120 ml (½ cup)chicken stock
• 1 tbspcornflour
• 2 tbspShaoxing wine
• ½ tspwhite pepper
• 2 tbspbrown sugar
• 1 tbsphoisin sauce
• 1 tbspvegetable oil
• 1 tbspminced garlic
• 1 tbspgrated ginger
• 4spring onions
• 1 tbspsesame seeds

Instructions

1. 1

   Marinate the beef

   Cut the steak into thin strips against the grain. In a medium bowl, combine the first hoisin sauce, soy sauce, 1 tbsp cornflour, the optional Shaoxing wine and 1 tbsp vegetable oil. Add the beef and mix to coat. Leave to marinate for 30 minutes, or prepare the remaining ingredients while it marinates if you are short on time.

2. 2

   Mix the sauce

   In a small bowl, mix the chicken stock, 1 tbsp cornflour, 2 tbsp Shaoxing wine, white pepper, brown sugar and remaining hoisin sauce. Set aside until needed.

3. 3

   Stir-fry the beef

   Heat the remaining 1 tbsp vegetable oil in a large wok until very hot. Add the marinated steak and brown it on both sides. Add the garlic and ginger and stir-fry for 20–30 seconds, then pour in the sauce and stir to coat the beef. Add the spring onions and stir to combine. Simmer briefly until the sauce thickens to your preferred consistency, then sprinkle with sesame seeds before serving.

What is Mongolian beef?

Mongolian beef is a Chinese-American take-away favourite rather than a traditional dish from Mongolia. It is known for tender beef coated in a glossy, sweet-savoury sauce, often with spring onions.

This version gets flavour from hoisin, soy, ginger and garlic, while a quick wok cook keeps the beef at the centre of the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 257 calories, 27g protein, 17g carbs, 7g fat.

The beef provides most of the protein, while the brown sugar, hoisin and cornflour contribute carbohydrates. Vegetable oil and sesame seeds supply much of the fat; serve it with vegetables alongside to balance the plate.

Choose and cut the steak

The cut: Sirloin is used here, with rump steak suggested as a UK alternative. Either works well when sliced thinly and cooked quickly.

The direction: Cut across the grain to shorten the muscle fibres. This helps the strips feel more tender when you eat them.

Why marinate the beef

The coating: Hoisin, soy, cornflour, wine and oil season the steak and help coat its surface. Mix thoroughly so the strips are covered evenly.

The timing: The method allows 30 minutes, but says you can use the time it takes to prepare the other ingredients if you are in a hurry.

Get the sauce ready first

Cornflour: Mix it into the cold stock and other sauce ingredients until combined, before adding the mixture to the hot wok. This gives it a chance to thicken as it simmers.

Sugar and hoisin: Brown sugar adds sweetness, while hoisin brings savoury depth. Stir the sauce together before cooking so it is ready to pour in.

Use a very hot wok

Searing: Heat the oil until very hot before adding the steak, and brown the strips on both sides. If the wok is crowded, cook in batches so the beef can brown rather than steam.

Aromatics: Garlic and ginger need only 20–30 seconds in the pan. Stir them constantly and add the sauce promptly to help prevent them catching.

Look for a glossy finish

The sauce: Once added, stir to coat the beef and simmer briefly. It is ready when it thickens and clings to the strips; stop at the consistency you like.

The spring onions: Add them near the end as directed, so they warm through without losing all their freshness. Finish with sesame seeds just before serving.

Serve it with

Rice is a straightforward match for the sweet-savoury sauce. For a more balanced plate, serve with steamed greens or another vegetable alongside.

Serve soon after cooking, while the beef is hot and the sauce is glossy.

Recipe notes & tips

• Slice the steak thinly across the grain for more tender strips.
• Measure and mix the sauce before heating the wok so it is ready when needed.
• Heat the wok thoroughly before adding the beef.
• Brown the steak in batches if needed to avoid overcrowding the pan.
• Keep the garlic and ginger moving and add the sauce after 20–30 seconds.
• Simmer only until the sauce reaches the consistency you prefer.

Variations

• Add chilli: Stir in sliced chilli with the garlic and ginger for extra heat.
• Use rump steak: Choose rump in place of sirloin, as suggested in the ingredient list.
• Swap the stock: Use vegetable stock instead of chicken stock for a different base.
• Add vegetables: Stir-fry sliced peppers separately and combine them with the beef and sauce.
• Skip the wine: Omit the optional Shaoxing wine in the marinade if you do not have it.

Common mistakes to avoid

• Slicing with the grain: The beef can seem tougher; cut across the visible muscle fibres.
• Crowding the wok: The beef may steam rather than brown; cook it in batches.
• Adding beef to a cool wok: It will not brown as readily; heat the oil until very hot first.
• Leaving the aromatics unattended: Garlic can catch quickly; stir-fry it for just 20–30 seconds.
• Adding sauce without mixing it: Cornflour can settle; stir the sauce ingredients together before pouring.

How to store

Refrigerate leftovers promptly in a covered container and use within 3 days. Reheat until piping hot, stirring gently; add a small splash of water if the sauce has thickened too much.

Frequently asked questions